This is on-line training with step by step presentations, handouts that you can print and follow and a certificate of completion.

Food Science tutorials are narrated powerpoint presentations for food teacher training covering the food science of proteins, fats and carbohydrates. Three separate narrated presentations cover the chemical and physical aspects of each of the major food groups.

Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)

The narrations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science.

Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.

Who is this teacher training course for?

The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4.

It is particularly useful for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.

Understand the chemical and physical make-up of proteins, fats and carbohydrates

To prepare for food investigations (NEA 1) for GCSE assessment. (15% of GCSE)

Apply food science to food preparation processes and cooking

Improve the use of technical vocabulary and scientific terms

To make links between heat transfer methods, working properties and characteristics of food ingredients.

What are the tutorials about?

The three tutorials offer subject knowledge, teaching tips and ideas for food investigations. These can be used with students. They share good food science practice that teachers can introduce in their schemes of work.

The tutorials offer a unique resource to use when and where appropriate for each individual teacher to improve confidence in food science teaching.

Used consecutively the tutorials provide a full day of training (6 hours) with printable slide resources.

The tutorial presentations meet the standards of the Food Teachers Professional Portfolio: ‘Developing Professional competence’ and ‘Teaching food preparation and cooking.’

The content of the tutorials meets standard 5.1 and 5.2 of Public Health England: Food teaching in secondary schools: A framework of knowledge and skills. (November 2105 PHE number: 2015462)

5.1 Demonstrate a high level of competence in a wide range of food skills for effective learning.

5.2 Explain how and why food is cooked and the functional properties of ingredients, to build up scientific understanding that underpins key food preparation and cooking processes.

A certificate is printable on completion of the course.

About the Tutor

Barbara Monks (B.Ed., M.Ed.) is an experienced food teacher and was Head of a successful high achieving D&T Department for many years. She currently works as Senior Associate with the Food Teachers Centre www.foodteacherscentre.co.uk delivering training days on food investigations and food science. She has co-written textbooks for GCSE Food Technology (Hodder), Maximise you Marks Food Technology (Nelson Thornes) and more recently the Collins AQA GCSE Revision Food Preparation and Nutrition. www.collins.co.uk/collinsGCSErevision.

Barbara is the author of the website ‘The Cookery Teacher’ www.thecookeryteacher.co.uk a comprehensive collection of food recipes with clear explanations of how each recipe functions. The site is designed for those keen to bring more knowledge to their cooking as they learn about food or for anyone teaching food or food science. She is passionate about good food teaching and food science.

How do Food Science tutorials work?

After purchase the teacher can use the tutorials on their own computers as they wish, to improve their food science knowledge, as professional development using INSET time, or as part of school improvement plans or departmental/ faculty development days.

PLEASE NOTE THAT TUTORIAL DATES NEVER EXPIRE, no matter when you buy them or the eventbrite ‘event date’ published. There is no time limit placed on the study and support that you get. Start and finish to suit your own needs, at your own pace.

The three tutorials may be purchased individually or as a set of three.

Each tutorial is designed to take around 2 – 2hrs 30 minutes to complete therefore all three tutorials offer a full days training ‘in situ’ for teachers. No cover or travel required.

Tutorials can be used to suit individual needs. They can be revisited and replayed when necessary or as a reminder.

Support for those who purchase the tutorials:

Skype opportunities with the tutor for discussion of topics or teaching methods (Included).

Printable slides for the teacher to use when teaching (Included).

Face-to-face events through Food Teachers Centre with a focus on food science (addtional fee may occurr).

How do I buy the tutorials?

Payment by credit card only. A full VAT invoice/receipt is provided with every order by email (immediately the order is placed)

Prices are £40 each tutorial, or £100 for set of three (discounted for set), plus VAT. Full VAT receipt will be e-mailed to you with your ticket